The cherry tomatoes plants from our backyard garden are bursting with sweet and juicy fruit.
So many, in fact, that we cannot eat them fast enough. Cherry tomatoes are such a versatile fruit and can be used in so many ways from salads to sauces. Marinating them is a perfect and simple way to enjoy this summer jewel.
INGREDIENTS
Roasted Tomatoes
2 quarts cherry tomatoes, sliced in half
3 tablespoons garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon course ground pepper
2 teaspoons thyme leaves
4 tablespoons olive oil
1 teaspoon crushed red pepper
Marinade
2 and 1/2 cups olive oil
1 cup white wine vinegar
4 sprigs thyme
2 garlic cloves
2 pieces of lemon peel
DIRECTIONS
- Preheat oven to 275°F. Line cookie sheet with parchment paper.
- In glass or ceramic bowl, add tomatoes, garlic, Kosher salt, pepper, thyme. olive oil, and crushed pepper. Marinate for 10 minutes.
- Drain liquid from tomatoes, and spread them evenly on a cookie sheet.
- Roast for up to two hours or until tomatoes are dry. Remove from oven and cool.
- For marinade, add oil in a medium saucepan. Heat to 140°F. Add in thyme, garlic, and lemon peel. Stir to release fragrance. Remove oil mixture from heat, stir in vinegar.
- Add tomatoes to a glass quart jar, and fill jar with oil. Top with the lemon peel, garlic, and thyme for added flavor. Store in refrigerator.